"I thought of this as a way to use up quinoa. It turned out so well, I make it all the time."
1 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon pepper
2 teaspoons olive oil
4 tilapia fillets, about 1 lb. total
3/4 cup quinoa, rinsed and drained
1 cup mango or peach salsa
Warmed black beans, optional
1 lemon, cut into wedges, optional
How to Make It
Preheat oven to 400°F. Line a rimmed baking sheet with foil; mist with cooking spray. In a small bowl, stir together cumin, curry, pepper and 1/4 tsp. salt. Rub oil on tilapia, season on both sides with spice mixture and place on baking sheet. Bake until fish is opaque and flakes with a fork, 10 to 12 minutes.
In a pot over high heat, bring 1 1/4 cups water to a boil. Stir in quinoa and a pinch of salt; cover, reduce heat to low and simmer 15 minutes. Remove from heat, cover and let stand 4 minutes. Fluff quinoa with a fork.
Divide quinoa and fish among four plates; top each with 1/4 cup salsa and serve with beans and lemon wedges, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.